Sample Menu

The Gastronaut’s Menu

Amuse-Bouche

*A “Star-Kissed” Tuna and Foie Gras Confit
Awash in a Black Truffle Vinaigrette
Domaine Aux Moines, Roche Aux Moines, Savennières, Loire Valley, France (2018)

*Carpaccio of Herb-Crusted Elysian Fields Baby Lamb Loin
with Caesar Salad Ice Cream
Domaine Sorin, Rosé, Terra Amata, Provence, France (2019)

Grilled Black Kingfish with Shallot Confiture
and Red Wine Reduction
Martinelli, Pinot Noir, Bella Vigna, Sonoma Coast, California (2018)

A Duet of Rabbit:
Pecan-Crusted Loin and Mushroom Stuffed Leg
with Morels, Turnips and Asparagus
Alto Moncayo, Garnacha, Campo de Borja, Spain (2017)
-or-
*Pan-Seared Long Island Duck Breast
with Seared Foie Gras, Sour Cherries and Caramelized Endive
Bedrock Wine Co., Zinfandel, Old Vine, Sonoma, California (2017)
***
Coconut Sorbet with Passionfruit and Ginger Granité

Apparently a Pear
Domaine Huet, Le Haut-Lieu, Moelleux, Vouvray, Loire Valley, France (2018)
-or-
A selection of cheese from Cameron, our “Cheese Whiz”
(Twenty Eight Dollar Supplement)

The Good Earth
Our Vegetarian Creations

Amuse-Bouche

A Savory Black Pepper Cheesecake
with Roasted Baby Beets, Perfumed with Orange Zest
Maximin Grünhaus, Riesling, Monopole, Mosel, Germany (2018)

Poached Gingered-Pears and Tokyo Turnips with Spiced Yogurt
and Toasted Sicilian Pistachios
Leindl, Grüner Veltliner, Seeberg Vineyard, Kamptal, Austria (2017)

Potato-Leek and Mascarpone Ravioli
with Spring Peas, Artichokes and Lemon Essence
Nervi-Conterno, Gattinara, Piedmont, Italy (2016)

A Fresh Heart of Palm “Crabcake” with Tomato Tartare and
Lemon-Dill Rémoulade
Collina San Ponzio, Arneis, Roero, Piedmont, Italy (2019)

***

Yuzu Sorbet with Green Apple Granité and Greek Yogurt Froth

A Hazelnut Mousse and Passionfruit Purée
Hidden in a Milk Chocolate Sphere
Vinhos Barbeito, Malmsey, New York Special Reserve,
Madeira, Portugal, (N.V)
-or-
A selection of cheese from Cameron, our “Cheese Whiz”
(Twenty Eight Dollar Supplement)